Spinach Potato Veggie Frittata in a Cast Iron

Spinach Potato Veggie Frittata is perfect when you want brunch for a crowd. Made all the way in a cast iron skillet, its one pot breakfast (if there’s such a thing 😂) thats loaded with veggies baked with eggs to a creamy, custard-y texture.

I’m always asked for healthy breakfast recipes on the blog and I think this is one of the ultimate egg dishes which can also be incredibly healthy. Its loaded with veggies and proteins from the eggs.

I’m just going to jump into why I love this spinach potato veggie frittata so much:

This frittata packs in about six cups of vegetables, which is such a fantastic way to start the day

It can be made ahead and lasts up to five days in the fridge

It tastes just as good cold as it does warm, so you can easily use this for your breakfast meal prep routine

The cast iron skillet its made in, gives it crispy edges and makes cooking the frittata so effortless

You can make this with a ton of different mix-ins so every time you have a new frittata recipe

Are you interested yet?

Basic Ingredients for a good Frittata

Every frittata needs a few basic ingredients to start with – eggs, cream or milk or both, pre-cooked mix-ins (vegetables, bacon, chicken, etc), cheese, and seasoning. Once you have these in place, you can easily play around with flavours and variations.

Frittata making Equipment

I highly recommend using a well seasoned cast iron pan to make a frittata. That’s because a cast iron pan heats evenly, and can be easily taken from the stove to the oven. There are exceptions to this of course – you can make a frittata completely on the stovetop (though it can be slightly tricky flipping it), or use a baking dish, where you transfer your pre-cooked mix ins and then top it up with the egg mixture to bake.

Serving Suggestions for Frittata

A frittata is really good as is. I like to serve it with a side salador you can serve it with bombay potatoes or a slice of sourdough. Don’t forget a dollop of cream cheese on top. It adds an incredible freshness to this dish.

Other Frittata Variations

This is one recipe where you can go wild! Spinach Potato is a classic combination, but here are a few other suggestions if you want to switch things up:

Ham and cheese Frittata

Bacon broccoli Frittata

Mushroom and Caramelized Onion Frittata

Kale Sausage Frittata

Goat Cheese Frittata

Now that you are armed with all these tips, I really hope you attempt your first frittata if you’ve never made it before. This spinach potato veggie frittata is our breakfast every other week and we never get tired of it! I have a recipe video here to show you how to throw it together too:

Spinach Potato Veggie Frittata

Description

Watch recipe video above. This Spinach Potato Veggie Frittata packs in six to seven cups of veggies and has a creamy, custard like texture that’s incredible. It’s great when you want to feed a crowd, or meal prep a healthy breakfast for the week.

Ingredients

For the Egg Mixture

8 large Eggs

1/2 cup Milk

1/2 cup Cream

1/4 cup shredded Mozzarella

1 teaspoon Salt

3/4 teaspoon Pepper

Other Ingredients

2 tablespoon Olive Oil

1/2 cup chopped Onions

2 Garlic cloves, thinly sliced

1/2 cup Broccoli florets

1/2 cup chopped Red Bell Peppers

1/2 cup diced Zucchini

2 medium Potatoes, cooked, peeled and diced

1/2 cup chopped Spring Onions

2 cups baby Spinach leaves

1/2 cup grated Mozzarella

1/2 cup crumbled Feta cheese

1/4 cup shredded Parmesan

Instructions

Preheat the oven to 200 degrees celsius. Place the wire rack in the center of the oven.

Break eggs in a medium bowl, add milk, cream, mozzarella, salt and pepper and whisk together till the eggs are just broken.

Warm oil in a 10″ skillet (preferably cast iron or an oven proof skillet). Saute onions, garlic, broccoli, bell peppers and zucchini for 5-7 minutes, till softened. Add the potatoes, spring onions and spinach and give it a stir. Cover and cook for a couple of minutes till the greens are wilted.

Distribute the vegetables evenly to cover the bottom of the skillet, add a layer of grated mozzarella and pour the egg mixture into the skillet over the vegetables and cook on a slow flame for a couple of minutes until the eggs are just beginning to set around the edges.

Sprinkle crumbled feta and parmesan over the egg mixture and place the skillet in the oven till the eggs are set, about 20-22 minutes (start checking around the 15 minutes mark – you can insert a fork in the middle to see if the eggs are cooked). Once set, switch the oven setting to grill (or broil) and grill the top till golden, about 2 minutes.

Remove from the oven and let the frittata sit for 3-4 minutes before slicing. Serve the frittata with a salad on the side.

Notes

Cooking time in the oven: We tested this frittata in two different ovens and realised that cooking times in the oven vary. The first oven took 14 minutes whereas the second one took 20-22 minutes. This will vary depending on your oven so keep a close eye on your frittata while it’s in the oven. You’ll know the frittata is cooked when a fork inserted into the middle comes out almost clean or when the frittata is set but slightly jiggly in the middle.

Use only pre-cooked mix ins: Its really important to use only pre-cooked mix ins in your frittata. Vegetables that are not cooked tend to leave water which will make your frittata gooey and watery.

Cooking frittata on a stovetop: To cook a frittata completely on the stove, after adding the eggs in step#4, let the frittata cook covered for 7 minutes. Then gently flip the frittata onto a plate. Now place the skillet upside down on the plate and then flip it back on the skillet to cook it from the other side. Top with some cheese once its cooked from both sides and turn off the flame. Let it sit for 2-3 minutes before slicing and serving.

Reheating Frittata: Frittatas taste amazing when they are cold, but to reheat, microwave it in 30 sec spurts till its warm and serve. Cooking it longer will make it rubbery.

Storing Frittata: You can store a frittata in an airtight box in the refrigerator for up to five days which makes it great for meal prep breakfast too!

Hey Batul. Yes, you can saute the veggies in a frying pan, transfer them to a baking dish and pour the eggs and remaining cheese on top and then just bake the frittata in it. I really hope you like it!

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Meet Richa

I’m Richa, the cook, writer and photographer behind this little blog. I’ve grown up in the kitchen along side my mum and grandmothers and conversations in my family are always about the next meal. I’ve picked up their love for food along the way, and with this blog, I share my food story with you. I live in Bangalore, India with my husband Denver, who looks after the tech behind the blog, and happily samples everything you see on it! Read More…

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About My Food Story

I’m Richa, the cook, writer and photographer behind this little blog. I’ve grown up in the kitchen along side my mum and grandmothers and conversations in my family are always about the next meal. I’ve picked up their love for food along the way, and with this blog, I share my food story with you.